Roll into weeknight greatness with these god-or-goddess-worthy Greek-inspired kofta. Balled up and cooked in the pan until golden, these tasty bites of beef land on top of greens-boosted rice for balance in the bowl.
Peel onion and coarsely grate on a box grater. Place ½ the onion in a bowl with beef mince, Sleek Greek Seasoning, panko breadcrumbs and ½ teaspoon salt and pepper. Mix well to combine and shape into 8 kofta.
Heat 1 teaspoon oil in a saucepan over medium heat. Add remaining onion and cook, stirring, for 1 minute or until fragrant. Add rice and 310ml (1¼ cups) cold water and bring to the boil. Reduce heat to low, cover with a lid and cook for 15 minutes or until cooked through. Set aside, covered, until ready to serve. While rice is cooking, continue with step 3.
Slice zucchini into 1cm rounds. Heat 2 teaspoons oil in a frypan over medium-high heat. Add zucchini, sprinkle with salt and pepper and cook, stirring occasionally, for 2–3 minutes or until golden and softened. Remove from pan and set aside.
Return frypan to medium-high heat with remaining oil. Add kofta and cook, turning occasionally, for 8–10 minutes or until golden and cooked through. While kofta are cooking, continue with step 5.
Roughly chop spinach. Add to rice and stir until just wilted. Roughly chop parsley and add to rice with zucchini. Season with salt and pepper and stir to combine.
Divide rice and kofta between plates. Sprinkle with crispy shallots and serve with yoghurt.